Steam
asparagus until tender-crisp, then slice spears into small rounds. In a small
dish whisk the 3 eggs, add the sliced asparagus and salt and pepper.

Heat
an 8 to 10 inch skillet, I use pam non-stick spray, but you can also use a pad
of butter in the pan. Pour in egg & asparagus mixture, while it cooks,
crumble the goat cheese onto the mixture in the skillet.

Once
your omelet is set, fold and serve. You can sprinkle with more asparagus and
goat cheese if you’d like. The possibilities are endless.